3 Cs Soup 2 Carrot Celery Cranberry Red Beans Recipes

CELERY AND CARROT SOUP

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

3 C'S SOUP #4 (CELERY, CANADIAN BACON, COUSCOUS)

Steps:

• In medium microwaveable bowl add two cups of water, couscous and cover. Heat at 50% power for about 10 minutes. Check. Make sure all water is absorbed, set aside.
• Heat in large stockpot, 2 quarts of water. Add celery and margarine and salt. Cook about 15 minutes on simmer.
• Add cilantro and italian seasoning. Add bacon and green beans. Simmer about 10 minutes.Add couscous. Stir and blend into the soup. Serve.
• Note: Feel free to add a can of stewed tomatoes, any flavor to this soup. It is good with it but children sometimes like just plain tomato soup without the chunks.

CRANBERRY BEAN SOUP

Steps:

• Soak the beans in cold water to cover overnight.
• Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
• Meanwhile, saute the pancetta until it renders its fat.
• Add the garlic cloves and saute.
• Add the tomatoes and parsley and cook for 15 minutes.
• Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
• Add the tomato mixture and the spaghetti to the soup.
• Taste and season with salt and pepper.
• Cook the soup to warm it through.
• Garnish with minced garlic and a stream of olive oil.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

CRANBERRY CARROT SOUP

Steps:

• Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
• Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
• Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

TUSCAN BEAN AND CELERY SOUP

Steps:

• Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
• Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.

CRANBERRY-CARROT SOUP WITH GINGER

Steps:

• Peel and grate the carrots. Put them in a three- to four-quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
• Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer.
• Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

3 C'S SOUP #2 (CARROT, CELERY & CRANBERRY 'RED' BEANS)

Steps:

• In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours. Add water to always make two quarts.
• Make sure the beans are soft.
• Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
• Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
• Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
• Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired. Stir until blended.
• Cook for 10 more minutes.
• Ladle in bowls with a spoonful of cheddar cheese on top.
• Serve with crackers.
• Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done. Cooking time for this recipe is for dry beans. Canned beans cuts the time to one-third.